Recipes: Lemon Squares

July 18, 2012 - 3:04 PM

LEMON SQUARES

Makes 16 bars.

Note: A rich bar cookie with a sweet pastry crust and a tart lemon custard filling. These are best the day they are made. For a crowd, double the recipe and bake in a 9- by 13-inch pan. From "The Fannie Farmer Baking Book," by Marion Cunningham.

Crust:

• 8 tbsp. (1 stick) butter, softened

• 1/4 c. powdered sugar

• 1 tsp. grated lemon zest

• 1 c. flour

• Pinch of salt

Filling:

• 2 eggs

• 1 c. granulated sugar

• 2 tbsp. flour

• 3 tbsp. freshly squeezed lemon juice

• 1 tsp. grated lemon zest

Directions

Preheat oven to 350 degrees and get out an 8-inch square baking pan.

To make the crust: Beat the butter and powdered sugar together until blended, then add the lemon zest, flour and salt, and mix thoroughly. Press the mixture evenly in the bottom of the baking pan and bake for 20 minutes. Remove from the oven and cool on a rack.

To make the filling: Beat together the eggs, granulated sugar, flour, lemon juice and lemon zest until thoroughly blended. Pour over the crust and return to the oven to bake for 20 to 25 minutes, until the top is dry and barely browned around the edges -- don't overbake; the custard filling should remain soft.

Remove from the oven and cool on a rack, then cut into 2-inch squares. If you wish, sift powdered sugar over the top before serving.

Nutrition information per serving:

Calories 150 Fat 6 g Sodium 68 mg

Carbohydrates 21 g Saturated fat 4 g Calcium 7 mg

Protein 2 g Cholesterol 39 mg Dietary fiber 0 g

Diabetic exchanges per serving: 1 1/2 other carb, 1 fat.

CHEWY FUDGE BROWNIES

Makes 16.

Note: Dense chocolate brownies, rich and moist, almost candylike. They are easily mixed in a saucepan. From "The Fannie Farmer Baking Book," by Marion Cunningham.

• 4 oz. (4 squares) unsweetened chocolate

• 8 tbsp. (1 stick) butter

• 1 tsp. vanilla extract

• 2 eggs

• 11/4 c. sugar

• 1/4 tsp. salt

• 1/2 c. flour

• 1 c. chopped walnuts

Directions

Preheat the oven to 350 degrees. grease and flour an 8-inch square baking pan. Place the chocolate and butter in a heavy saucepan and set over low heat. Stir frequently until melted and smooth, then remove from heat and set aside to cool for a few minutes.

Add the vanilla, eggs, sugar and salt to the chocolate mixture and beat until thoroughly combined. Add the flour and mix well, then stir in the walnuts. Spread the batter evenly in the prepared pan. Bake for about 45 minutes, until the top is dry and a toothpick inserted in the center comes out barely clean.

Remove from the oven and cool on a rack. Cut the brownies into 2-inch squares.

Note: From a column in 1999 that Marion Cunningham wrote for the Star Tribune. She noted that this recipe is her homemade version of Campbell's specialty in a can. The baking soda in the recipe is to temper the acidity of the tomatoes so they don't curdle the milk.

• 5 tbsp. butter

• 1/2 c. chopped onion

• 4 tbsp. flour

• 4 c. milk

• 1/2 bay leaf

• 11/2 tsp. sugar

• 11/2 tsp. salt

• 1/2 tsp. baking soda (see Note)

•3 c. tomatoes, about 6 medium, chopped

Directions

Melt the butter in a soup pot. Add the onion and cook over medium heat, stirring until the onion is softened but not browned.

Sprinkle the flour over the butter mixture and continue to stir and cook for 1 to 2 minutes. Slowly add the milk; add the bay leaf, sugar and salt, and continue to cook and stir until slightly thickened, about 5 minutes.

Stir the baking soda into the tomatoes. Add the tomatoes to the milk mixture, and bring just to a simmer.

Remove from the heat and put through a strainer. Taste and correct seasonings. Reheat before serving.